CART 264 - Catering Fundamentals (4)

This course focuses on the principles, techniques, and application for both on-premises and off-premises catering operations including food preparation, holding, transporting, and presentation techniques.

Prerequisite(s): CART 115 - Safety/Sanitation in Food Serv (2), CART 245L - Cooking Fundamentals I Lab (2) , and CART 245 - Cooking Fundamentals I Lecture (1)